Gatta Tartufi

The Summer Truffle slowly matures throughout the warm months on the shadows of pines, oaks and hazels. It is known by hunters as “Scorzone”( literally hard skin) for the many warts and crumples on its skin. 

The inner section is crossed by small white veins running tightly in a light brownish mass. The scorzone features a compact meat and a dark nuts’ flavour reminiscing mushrooms and undergrowth. 

The Scorzone holds its freshness for many days, it is delicious both raw and cooked and very versatile in pairing. Slivered on fillet, fondue, eggs on pan, bruschette and tagliatelle is really precious. When added to the filling of pasta and in the preparation of sauces and sausages gives an extraordinary result.

It exalts and softens the taste and texture of game and quarry and is ideal to whisk a taleggio or fondue risotto. We advise to dice in a sautè of oil, a clove of garlic, salt and pepper as condiment of main courses, pasta, omellettes and eggs.